To build a better brownie, the goal is to elevate the ordinary and change the flavor profile. This task, simply stated, means you add components to increase the layers of flavor.

For example, if you substitute Dr Pepper for the recipe’s required water, you are adding not only the sweet undertone of the soft drink, but the subtle components your taste buds may recognize, that which makes Dr Pepper Dr Pepper. When additions are complementary, and strong enough to be recognized, you are successfully adding layers of flavor.

The goal is to accessorize the primary flavors in the dish. If you begin with chocolate, imagine what would taste good with chocolate and incorporate that flavor. If you are a fan of bacon and love the sweet and salty combination, this is a perfect addition.

In the case of brownies and blondies, you can stir ingredients into the batter, layer them with the batter in the pan or sprinkle them on top before or after baking.

Complement your creation with your garnish, which, by the way, should always be edible. Top a bacon brownie with toasted pecans and additional crumbled bacon.

Behind all discovery is experimentation — and friends and family will enjoy the results of your testing.

Dress up your sweets with glazes or sauces. The trend is to pool the glaze under the sweet or savory treat, for the most visual appeal. Things that look beautiful often taste better, because first you eat with your eyes.

Karen Elizabeth Watts is a Kansas City freelance writer and food stylist.

CHOCOLATE BROWNIES MADE BETTER

Start with a brownie mix made to be baked in a 9x13-inch pan. The key to success is to underbake slightly, leaving the brownie moist.

Peppermint Pattie Brownies

Prepare batter according to package directions. Place half of the batter in 9x13-inch pan that has been sprayed with nonstick spray. Add a layer of York Peppermint Patties (the number of patties will vary depending on what size you buy). Top with remaining batter and bake according to package directions.

Prepare batter according to package directions, substituting root beer for the water in the recipe. Bake according to package directions. If desired, serve with vanilla ice cream and chocolate sauce.

Dr Pepper and Dried Cherry Brownies

Prepare batter according to package directions, substituting Dr Pepper for the water in the recipe. Add 1 cup chopped, dried cherries and bake according to package directions. If desired, serve with glaze.

BLONDIES MADE FROM BAKING MIX

No, there is no blondie mix in the store. But you can make blondies using packaged baking mix such as Pioneer, Jiffy or Bisquick. Here’s the recipe:

For pretzel base, combine 1 cup pretzels and 1/2 cup butter in the bowl of a food processor with metal blade. Pulse to combine. Spread into a 9x13-inch pan that has been sprayed with nonstick spray and bake for 5 minutes. (Or bake in a springform pan for brownie wedges.)

Prepare the basic mix. Place half the batter in the 9x13-inch pan. Add a layer of caramels and sprinkle with sea salt. Top with remaining batter and bake as directed.

BROWNIE POINTERS

Toast nuts before adding them to a recipe for more intense flavor.

Brown butter to intensify its flavor.

Toast coconut before adding to a recipe.

Use the best quality ingredients you can afford.

Spray everything with nonstick spray (and I mean everything) and add parchment when you want to be sure.

Use the correct size pans to assure the best outcome.

Preheat the oven for a full 20 minutes to ensure a constant temperature.

Garnish with an ingredient used in the recipe.

AN EASY GLAZE

Begin with 1/4 cup melted butter. Add 2 cups powdered sugar and stir. Add 2 teaspoons liquid (this can be milk or a flavor from the brownie, such as Dr Pepper or coconut rum) and season to taste. To make a chocolate glaze, replace 4 tablespoons of powdered sugar with 4 tablespoons of cocoa powder. Use to dress sweets.

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